Insights from the Editor

Makes 12 servings; serving size: about 1 cup

Root vegetables are a winter favorite around our house. When the price of out-of-season veggies go up, root vegetables like rutabagas, parsnips and leeks remain inexpensive.

But the real value of root vegetables is in their nutritional content. Rutabagas are a good source of vitamin C and potassium. Parsnips are a good source of folate, which helps produce and maintain new cells. Leeks are an good source of vitamin A, beta carotene and lutein, a nutrient that is good for eye health.

Plus, they make an filling replacement for meat in the center of a plate.

Ingredients:
Nonstick vegetable oil spray
1 pound fingerling potatoes
1 rutabaga
1 pound carrots
1 pound parsnips
2 onions
2 leeks
1 fennel bulb
1 tsp fresh ground pepper
1/4 cup olive oil
10 garlic cloves, peeled
1 tsp coarse sea salt

Instructions:
1. Spray two baking pans with cooking spray. Pre-heat oven to 350 degrees. Move racks to top two positions.

2. Peel and cut rutabaga, carrots and parsnips into 1-inch pieces. Coarsely chop onions. Slice white and light green parts of leeks and slice fennel bulb (not stems). Toss root vegetables and potatoes with oil and pepper in a large bowl then split evenly between two baking pans.

3. Separate pans on different shelves and bake for 30 minutes. Add 5 garlic cloves to each pan, swap pan positions and bake another 30 minutes.

4. Sprinkle sea salt over veggies and serve.

Nutrition:
156 calories, 5g total fat (1g sat, 3g mono, 1g poly) 0mg cholesterol, 26g carbohydrate, 88mg calcium, 246mg sodium, 3g protein, 6g fiber, 2mg iron

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